Chicken Taco Quiche (two meals)

Makes 2-6 serving quiches

2 unbaked pastry shells (9 inches)
2 cups cooked, cubed chicken
2 envelopes taco seasoning, divided
2/3 cups salsa
2 cups shredded cheddar cheese
8 eggs
2 cups half-and-half cream
2 tablespoons butter, melted
1 can (4 oz) chopped green chilis
1/2 cup slice ripe olives

1.  Line unpricked pastry shells with a double thickness of heavy-duty foil.  Bake at 400°F for 4 minutes.  Remove foil; bake 4 minutes longer.

2.  In a small bowl, combine chicken and one envelope taco seasoning; spoon into pastry shells.  Top with salsa and cheese.  In a large bowl, whisk the eggs, cream, butter and remaining taco seasonings.  Stir in chilies and olives.  Pour over cheese.

3.  Cover, label, and freeze one quiche for up to 3 months.  Cover edges of the second quiche loosely with foil; place on a baking sheet.  Bake at 400°F for 33-35 minutes or until a knife inserted near the center comes out clean.  Let stand for 10 minutes before cutting.

TO USE FROZEN QUICHE:  Remove from the freezer 30 minutes before baking (do not thaw).  Cover edges of the crust loosely with foil; place on a baking sheet.  Bake at 400°F for 70-75 minutes or until a knife inserted near the center comes out clean.  Let stand for 10 minutes before cutting.

Recipe taken from